Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Rheological Properties of Chestnut Starch Solution

밤전분 수용액의 리올로지 특성

  • Park, Hong-Hyun (Department of Food and Nutrition, International College of Hotel Administration, Kyung Hee University) ;
  • Kim, Sung-Kon (Department of Food Science and Nutrition, Dankook University) ;
  • Pyun, Yu-Ryang (Department of Food Technology, Yonsei University) ;
  • Lee, Shin-Young (Department of Fermentation Technology, Kangweon National University)
  • 박홍현 (경희호텔경영전문대학 식품영양학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 변유량 (연세대학교 식품공학과) ;
  • 이신영 (강원대학교 발효공학과)
  • Published : 1989.12.01

Abstract

Rheological properties of chestnut starch suspensions (3 and 4%, db) and gelatinized starch (4%, db) were investigated with a capillary and rotational viscometer, respectively. Starch suspensions had no yield stress and showed dilatant flow behavior in the temperature ranges of $30-65^{\circ}C$. However, starch suspension showed pseudoplastic flow behavior at $70^{\circ}C\; and\;above\; 65^{\circ}C$ for 3 and 4% concentration, respectively Flow activation energy below $50^{\circ}C$ was 0.56 kcal/mole but increased to 51.9-80.8 kcal/mole at $60-70^{\circ}C$. The behavior of gelatinized starch (4%) was pseudoplastic regardless of heating temperature $(65-80^{\circ}C)$ and time (15-60 min). The apparent viscosity of the starch remained constant after heating at $80^{\circ}C$ for 45 min. The swelling power and log apparent viscosity showed similar pattern. The activation energy of the apparent viscosity of the geletinized starch at $70-80^{\circ}C$ was 13.09kcal/mole. The apparent viscosity of thermal-gelatinized $(90^{\circ}C)$ starch was lower than that of 15 psi-gelatinized starch.

Keywords

chestnut starch;rheology of chestnut starch

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